Chop the butternut squash, onion and garlic to their sizes and transfer everything to a large mixing bowl. Stir to combine.

In the largest skillet you own, melt a tablespoon of coconut oil over medium heat. Add vegetable mixture, you want the veggies to cook evenly on all sides. Cook vegetables in two batches, adding more oil and salt as needed, as you don’t want the pan over filled. Season with sea salt and stir continuously. Once squash is no longer firm, transfer cooked vegetables to a new large mixing bowl.

Once all the squash mixture is cooked, melt another tablespoon of coconut oil in the pan and add the kale and cranberries. Stir to combine and cook until kale is no longer firm. Transfer kale & cranberries to the new squash bowl with all the cooked vegetables. Toss to combine and serve.